ohMom
Kids Get Arthritis Too!
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- Oct 8, 2001
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Tomato-Herb Rolls
2 c boiling water
12 sun-dried tomato halves, not packed in oil, cut into slivers
1 envelope active dry yeast
1 ¼ c warm (105-115 degree) water
3 ½ c all purpose flour
1 ½ tsp salt
2 tsp minced fresh rosemary, or 1 tsp dried
2 tsp minced fresh sage, or ½ tsp dried
½ tsp dried oregano
freshly ground pepper to taste
1 egg white, beaten with 2 TBSP water
In small bowl, pour the boiling water over the tomatoes. Let stand about 5 mins, drain well
In another small bowl, sprinkle the yeast over the warm water, let stand until foamy about 10 mins
In a food processor, combine the four and salt, with the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball, Knead the dough by pulsing until smooth and no longer sticky, about 30 times.
Spray a lg bowl with nonstick spray; put the dough in the bowl. Cover tightly with plastic wrap and let the dough rise in a warm draft-free place until it doubles in size, about 1 hr.
Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; knead in the tomatoes, herbs, and pepper until they are even distributed. Divide the dough into 12 pieces, forming each into an oval with tapered ends.
Spray a baking sheet with spray; place the rolls 3 apart. Cover loosely with plastic wrap and let them rise in a warm draft-free place until they double in size, about 1 hr.
Preheat oven to 400 bake on the center rack about 20 mins; brush with egg white mixture. Bake until the rolls are golden brown and sound hollow when tapped on the bottom (3-5 mins more) Remove from baking sheet and cool completely on rack. Freeze well.
Serving 1 roll 56 cal, 0 g fat, 12 g carb, 1 g fiber, 2 g protein PTS 1
Best of WW Magazine Cookbook
(I hope to make this in the breadmachine instead!!)
2 c boiling water
12 sun-dried tomato halves, not packed in oil, cut into slivers
1 envelope active dry yeast
1 ¼ c warm (105-115 degree) water
3 ½ c all purpose flour
1 ½ tsp salt
2 tsp minced fresh rosemary, or 1 tsp dried
2 tsp minced fresh sage, or ½ tsp dried
½ tsp dried oregano
freshly ground pepper to taste
1 egg white, beaten with 2 TBSP water
In small bowl, pour the boiling water over the tomatoes. Let stand about 5 mins, drain well
In another small bowl, sprinkle the yeast over the warm water, let stand until foamy about 10 mins
In a food processor, combine the four and salt, with the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball, Knead the dough by pulsing until smooth and no longer sticky, about 30 times.
Spray a lg bowl with nonstick spray; put the dough in the bowl. Cover tightly with plastic wrap and let the dough rise in a warm draft-free place until it doubles in size, about 1 hr.
Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; knead in the tomatoes, herbs, and pepper until they are even distributed. Divide the dough into 12 pieces, forming each into an oval with tapered ends.
Spray a baking sheet with spray; place the rolls 3 apart. Cover loosely with plastic wrap and let them rise in a warm draft-free place until they double in size, about 1 hr.
Preheat oven to 400 bake on the center rack about 20 mins; brush with egg white mixture. Bake until the rolls are golden brown and sound hollow when tapped on the bottom (3-5 mins more) Remove from baking sheet and cool completely on rack. Freeze well.
Serving 1 roll 56 cal, 0 g fat, 12 g carb, 1 g fiber, 2 g protein PTS 1
Best of WW Magazine Cookbook
(I hope to make this in the breadmachine instead!!)
